Modification of the textural properties of Jerusalem Artichoke tubers using different thermal treatments

• Autorzy: Blicharz-Kania A. , Andrejko D. , Kubik-Komar A. , Ślaska-Grzywna B. , Starek A.
• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to determine the effect of thermal treatment in a convection-steam oven on the textural properties of Jerusalem artichoke tubers. The thermal treatment was continued for 5, 10, 15, 20, and 30 minutes at various levels of steam addition (0, 20, 60, and 100%). The thermal treatment in the convection-steam oven was shown to have a significant effect on the hardness, chewiness, and cohesiveness of the product. The thermal processing methods analysed in this study did not exert a significant effect on the elasticity of the Jerusalem artichoke tubers. With an increase in the heating time, the mean values of the material hardness and chewiness declined and the cohesiveness of Jerusalem artichoke tubers increased. Application of higher volumes of steam resulted in a reduction of the mean values of hardness and chewiness of the product accompanied by a simultaneous increase in the mean cohesiveness values.

Słowa kluczowe

EN

textural properties; TPA test; thermal treatment

• Wydawca: Polish Academy of Sciences, Branch in Lublin
• Czasopismo: ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes
• Rocznik: 2017
• Tom: Vol. 6, No 4
• Strony: 41--45
• Opis fizyczny: Bibliogr. 12 poz., rys., wykr.

Twórcy

autor

Blicharz-Kania A.

• Department of Biological Bases of Food and Feed Technology, University of Life Sciences in Lublin Głęboka 28, 20-612 Lublin, Poland

autor

Andrejko D.

• Department of Biological Bases of Food and Feed Technology, University of Life Sciences in Lublin Głęboka 28, 20-612 Lublin, Poland

autor

Kubik-Komar A.

• Department of Applied Mathematics and Computer Science, University of Life Sciences in Lublin Głęboka 28, 20-612 Lublin, Poland

autor

Ślaska-Grzywna B.

• Department of Biological Bases of Food and Feed Technology, University of Life Sciences in Lublin Głęboka 28, 20-612 Lublin, Poland

autor

Starek A.

• Department of Biological Bases of Food and Feed Technology, University of Life Sciences in Lublin Głęboka 28, 20-612 Lublin, Poland

Bibliografia

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Uwagi

Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2018).